Place a big pot on the stove and add 1/4 cup of coconut oil. Test the oil temp by placing three popcorn kernels into the pot. Turn the heat to medium high

While the oil is heating, put 1/2 cup of popcorn kernels and 1/4 cup sugar into a bowl and mix them together.

When the oil directly around the kernels in the pot starts to bubble and boil, dump the sugar and kernel bowl into the pot. Stir it quickly into the oil. Scrape the bottom of the pot to make sure the sugar doesn't stick. Stir it for about ten to fifteen seconds and then cover the pot with a lid. 

Grab the handles of the pot and start shaking. You want to keep the popcorn moving across the bottom of the pan. It should only take a few moments before the popping begins! 

When you start to hear long breaks between popping (over 4-5 seconds), then remove it from the heat. It takes only about 30 seconds from the time the first kernel pops to when it is ready. Do not over cook the popcorn.

Dump the popcorn out onto your counter. Then pick it up a handful at a time and place it into a bowl.  Any hard kernels will be left behind on the counter.

Combine 1 and 1/2 tsp cinnamon, a small dash of nutmeg, and 1/2 tsp sea salt in a small bowl and mix them together. Pour 1/4 cup melted butter over the top of the kettle corn and then shake the spices onto the top. Mix it all together really well with your hands until all of the kettle corn is covered evenly.